Ed Bradley's Shrimp Creole

Careema Bell


I found this recipe in Leslie Williams Neo-Soul Food cookbook. It is my tried and true Shrimp Creole Recipe. It never fails me!


★★★★★ 2 votes

20 Min
35 Min


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1/2 c
unsalted butter (6 tbsp)
2 1/2 c
finely chopped onions (i use vidalia)
2 tsp
finely minced garlic (i use 2 tbsp)
1 c
chopped celery
green bell peppers, chopped into 3/4 pieces
jalapeno peppers, seeded and minced
4 c
cubed tomatoes
1/4 c
finely chopped fresh parsley leaves
bay leaf
2 Tbsp
hot sauce (specifically mattouks papaya sauce or any hot pepper sauce you like)
2 lb
medium shrimp peeled and deveined
salt and pepper to taste

How to Make Ed Bradley's Shrimp Creole


  • 1Heat 2 tbsp of the butter in a saucepan over medium heat and saute onions and garlic approx 5 minutes. DO NOT BROWN!
  • 2Add celery, bell peppers, jalapenos and salt and pepper to taste. Cook for about 4 minutes or until the vegetables are heated but not mushy.
  • 3Add the tomatoes, parsley and bay leaf. Cover and bring to a boil. Simmer for 10 minutes and stir in the hot sauce. Remove the bay leaf
  • 4Heat the remaining 4 tbsp of butter in a frying pan and saute the shrimp over high heat ofr 1 minute. Pout the tomato mixture over the shrimp, stir well and bring to a boil. Remove from heat
  • 5I serve this with yellow rice and lemon wedges or as a soup appetizer with crostini.

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